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Multigrain Baking Mix
By WI Cheesehead on March 20, 2007
Photo by Mikekey
1 Reviews
- Prep Time: 10 mins
- Total Time: 10 mins
- Serves: 24, Yield: 12 cups
Photo by Mikekey
About This Recipe
"This is from the local paper. Wanted to post to save it for later."
Ingredients
- 2 cups pecans, toasted and finely diced
- 4 cups unbleached white flour
- 1 1/2 cups whole wheat flour
- 2 cups cornmeal ( pref. stone-ground rather than degerminated)
- 1/2 cup buckwheat flour
- 1/2 cup wheat germ
- 1 1/2 cups dry buttermilk
- 1/2 cup soy flour
- 4 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons sea salt
- 1 1/4 cups canola oil ( or some other mild tasting vegetable oil)
Directions
- In a 4-quart mixing bowl, combine all ingredients except the canola oil.
- Stir oil into dry ingredients and mix well.
- Store in large air-tight container or several smaller ones in fridge or freezer.
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Multigrain Baking Mix (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (78 g)
Servings Per Recipe: 24
- Amount Per Serving
- %
- Calories 356.1
- Calories from Fat 177
- 49%
- Amount Per Serving
- %
- Total Fat 19.7g
- 30%
- Saturated Fat 1.8g
- 9%
- Cholesterol 5.1mg
- 1%
- Sugars 4.2 g
- Sodium 1119.9mg
- 46%
- Total Carbohydrate 38.1g
- 12%
- Dietary Fiber 3.6g
- 14%
- Sugars 4.2 g
- 17%
- Protein 8.9g
- 17%
Reviews
-
"Easy to put together, although I did cut recipe in half. Plan on using in Cheesehead's recipe #217946 Multigrain Pancakes."
By Mikekey on September 22, 2007 | 483934
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